Francis McEntegart

Contributor: Francis McEntegart
I like to cook

Tip1 Sieve 280g of good quality plain flour into a bowl
Tip2 Add 2/3 teaspoons of baking powder and quarter teaspoon of salt and 50g of caster sugar. Then chop into small cubes 70g of butter that has been out teh fidge for 10 mins
Tip3 For the liquid slightly whisk one large free range egg. Add a tablespoon of greek yoghurt and then 150mls of BUTTER MILK. Whisk this all together.
Tip4 Mix the dry mixture together with your clean cool hands (between your fingers and thumbs)so that the butter is mixed thoroughly. It should look like pale breadcumbs.
Tip5 Pour in the liquid bit by bit and keep mixing. You want the mixture to be sticking together but not too wet. Mix it together with two cool butter knives, not with your hands. Make sure you have a little bit of teh liquid left over - you will want this to brush the scones before they go in the oven.
Tip6 Now get your hands on the mixture and move it into a ball shape. You may need a little bit of flour to prevent it becoming too sticky. Put the ball onto a slightly floured board.
Tip7 You can either role out with a rolling pin or just squash down with your hands. The depth of the mixture should be about 1 to 2 inches. Use a cerrated circular cutter but dont twist it - just down and then up again. Whenyou have cut 3 or 4, role the mixture up again, then squash and cut again. Depending on the size of the cutter you should get between 5 and 8 scones.
Tip8 Pre-heat the oven on gas mark 7, 425F, 220C and place inside a baking sheet on a baking tin. Brush the scones with some of the remaining liquid and place on the baking sheet.
Tip9 After ten minutes/once the scones have risen, reduce the temperature by two notches. Keep an eye on tehm burning on top. They should only take 20 minutes to cook.
Tip10 Let the cool then slice, add butter, cream and jam OR jam and cream.
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